摘要
以γ-聚谷氨酸（PGA）和壳聚糖（CS）作为基材，聚乙烯吡咯烷酮（PVP）、三聚磷酸钠（STPP）作为稳定剂和交联剂制备缓释姜黄素的纳米颗粒。通过比较不同浓度比配方下的姜黄素在纳米颗粒中的包埋率、结构表征及红外光谱分析确定最优配方；采用动态透析法考察包埋姜黄素的纳米颗粒在2种pH值中的体外释放特性。结果表明得到姜黄素纳米颗粒最优配方：姜黄素浓度0.26mg/mL、PGA浓度0.2%、STPP浓度0.2%、PVP浓度0.1%、CS浓度0.02%（以100mL水溶液计）；纳米颗粒平均粒径为526.3nm，分散系数为0.288；制得的纳米粒对姜黄素具有良好的缓释作用。
关键词： 姜黄素；γ-聚谷氨酸；纳米颗粒；制备；缓释
Abstract
Nanoparticles were prepared using γ-polyglutamic acid(PGA), curcumin, and chitosan(CS) as matrix, polyvinylpyrrolidone(PVP) and sodium tripolyphosphate(STPP) as stabilizers and cross-linking agents. The optimal formula was determined by comparing the encapsulation rate, structural characterization and infrared spec- troscopy of curcumin in nanoparticles with different concentration ratio formulations; the in vitro release of nano- particles containing curcumin in two media were investigated by dynamic dialysis. The optimum formula for the production of curcumin nanoparticles were obtained as follows: curcumin concentration was 0.26mg/mL, PGA concentration was 0.2%, STPP concentration was 0.2%, PVP concentration was 0.1% and CS concentration was 0.02%(in 100mL aqueous solution). The average particle size of the nanoparticles was 526.3nm and the dispersion coefficient was 0.288. The prepared nanoparticles had a good slow release effect on curcumin.
Key words： Curcumin; γ-polyglutamic acid; Nanoparticles; Preparation; Slow release
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